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While eel is often steamed in Japan, with Nagoya-style cooking, its grilled, and the smoke and flames do the work.At Hitsumabushi Bincho they only use the finest quality bincho charcoal, which is made from oak, giving the unagi extra flavor. After it is cooked, the unagi is served as hitsumabushi, which is eaten in three different stages, each one highlighting a different aspect of the flavors and textures of the charcoal-roasted unagi. •
While delicious there are, fortunately similar ones here in singapore. Man Man and Uya both do a mean hitsumabushi. and while there are definitely differences, its not that vast making me have no qualms about skipping this the next time I’m in tokyo.
